Thursday, November 3, 2011

Basil Chicken in Coconut Curry Sauce

As I have said before we love Indian food in our house. This recipe is just awesome. It is not quite as good as regular curry but it is a close second and it is super simple to make. Next Time we will put some potatoes in it, use less chicken and use bigger pieces of onion. We love potatoes and onion chunks in our curry and it will make this meal go further and be cheaper than using so much meat but none the less it was a 5 star meal. If you love curry give this a try. My kids and hubby gobbled this up!!!

Basil Chicken in Coconut Curry Sauce(written with the changes I will make to it next time)

3 boneless skinless chicken breasts, diced

2-3 large potatoes (peeled and boiled till almost done they will continue to cook in the curry)

1 large onion, roughly chopped(I used a red one)

2 T. minced garlic

2-3 T. curry powder, Divided

3-4 tsp salt

1 1/2 tsp pepper

1 tsp chili powder

4 jalapenos, diced(remove the rib and seeds if you want it less spicy but don't worry about it being too spicy I left the ribs and seeds in and my kids still ate it)

2 T. olive oil

3(14 oz) cans coconut milk(may use light if you like)

3 T. cornstarch

2 T. dried basil

1/4 tsp ground ginger

Place diced uncooked chicken in a medium bowl. Stir together 2 T curry powder, 1 tsp salt, 1 1/2 tsp pepper, and chili powder. dump over chicken and mix till chicken is well coated. Cover and chill in fridge for 1-2 hours. Heat the olive oil in a large pot. Add diced chicken, onion, jalapeno, and garlic and cook till meat is cooked and veggies tender. Add in the basil, 1 T. curry powder, the rest of the salt, and ginger, cook stirring for 30 seconds. Meanwhile, Mix the coconut milk and cornstarch till smooth. Pour into the pot over the chicken and veggies and bring to a boil stirring and cooking till thickened and bubbly. Add the potatoes.Turn the heat down and simmer for 30 minutes. Serve over hot basmati rice.